Description
This Blueberry Coffee Cake is a moist, tender treat bursting with fresh blueberries and topped with a cinnamon-sugar crumb topping. Perfect for breakfast gatherings or afternoon coffee breaks, this cake combines the richness of butter, the sweetness of fresh berries, and a delightful cinnamon crunch in every bite.
Ingredients
Batter
- ½ cup melted butter or vegetable oil
- ½ cup milk
- ½ cup (100 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (195 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt or table salt
- 1 ½ cups blueberries (preferably fresh)
Topping
- ¼ cup (33 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup (25 grams) granulated sugar
- 3 Tablespoons salted butter, at room temperature
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Lightly spray an 8×8-inch (or 7×9-inch) baking dish at least 2 inches deep with nonstick spray, and optionally line it with parchment paper for easy removal.
- Make the batter: In a large bowl, whisk together the melted butter or oil, milk, sugar, egg, and vanilla extract until well combined and smooth.
- Add dry ingredients and fold in blueberries: Add the flour, baking powder, and salt to the wet ingredients. Stir with a wooden spoon until just combined. Gently fold in the blueberries, taking care not to crush them, until evenly distributed through the batter.
- Transfer batter to baking dish: Spoon the batter evenly into the prepared baking dish, smoothing the top gently with a spatula.
- Prepare crumb topping: In a small bowl, combine flour, ground cinnamon, and sugar. Cut in the softened butter with a fork or your fingers until the mixture forms clumps resembling coarse crumbs.
- Add crumb topping: Evenly crumble the topping mixture over the surface of the batter in the baking dish.
- Bake covered then uncovered: Cover the baking dish loosely with foil and bake for 35 minutes. Remove the foil and continue baking for an additional 5 to 10 minutes until a toothpick inserted into the center comes out clean and the topping is golden and crisp.
- Cool and serve: Remove from oven and allow the cake to cool for at least 15 minutes before slicing into 9 squares. Serve warm or at room temperature.
- Optional final step: Leave a comment and rating after you make the recipe to share your experience.
Notes
- Cinnamon Filling: For more cinnamon flavor, create a layer of cinnamon sugar filling by mixing ¼ cup brown sugar with 1 teaspoon ground cinnamon. Spread half of the batter in the dish, sprinkle evenly with this mixture, drizzle 1 tablespoon melted butter on top, then pour remaining batter over and bake 5 minutes longer.
- Crumb topping: To have more crumb topping, make a half batch of the topping for the middle layer in addition to the crumb topping on top.
- Doubling: To serve a crowd, double the recipe and bake in a 9×13-inch dish, increasing bake time by 5 to 10 minutes.
- Storage: Store leftover cake in a covered container at room temperature for up to 3 days.
- Freezing: Freeze the cake in a freezer-safe container for up to 3 months. Thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
